Mile High Toasted Meringue Recipes

Steps:

• Separate a cold egg by transferring the yolk between the broken halves and letting the white drip into a small bowl. Transfer the white into a metal or glass mixing bowl. Separate the next egg over the small bowl as well-not over the mixing bowl. This way, if some of the yolk gets in the white, then you have lost only one egg. Let egg whites come to room temperature for about 30 minutes. Beat the egg whites at the mixer's top speed until the mixture looks like sea form on a beach. Add cream of tartar to the foam to help stabilize the meringue. Keep beating egg whites at high speed until they reach soft peaks. When you lift the beaters from the beaten egg whites, the peaks will stand up straight and then fall over. Add the sugar gradually, about a tablespoon at a time, all while beating at a high speed. When you lift the beaters, the meringue pulls into pointy peaks that stay that way. At this stage, add the vanilla, and beat just long enough to mix it in. Using the back of a spoon, spread the meringue over a hot pie filling, first spreading around the rim of the pie and then filling in the center. Use the spoon to smooth the meringue. Make sure to seal the edges by spreading the meringue to the edges of the pastry. Use the back of the spoon to pull the meringue up into peaks all over the pie. Put the pie in the oven, do not let it sit. Use this basic meringue recipe for any pie. Preheat the oven to 325°F. Bake the pie with meringue topping for about 12 to 15 minutes, or until golden brown. Let pie cool before slices and serving.

Steps:

• Beat egg whites with baking powder until stiff.
• Add sugar and blend well.
• Cover pie with mixture, making sure to seal the filling to edge of crust or pie will weep. Brown in oven about 15 minutes.

Steps:

• Make the crust: Preheat the oven to 350˚ F. Mix the graham cracker crumbs, sugar and melted butter in a medium bowl until combined. Press evenly into the bottom and up the sides of a 9-inch pie plate. Bake until lightly toasted, about 10 minutes; set aside to cool.
• Make the filling: Heat the milk in a medium saucepan over medium heat until almost simmering. Whisk the egg yolks, sugar, cornstarch and salt in a medium bowl to make a thick paste. Whisk about one-third of the warm milk into the egg mixture until smooth. Add this mixture to the remaining milk in the saucepan and cook, whisking constantly, until it starts to bubble and thicken, about 2 minutes. Continue cooking, whisking, until thick like pudding, 1 to 2 more minutes.
• Remove the pan from the heat and whisk in the chocolate until melted and combined. Whisk in the butter until combined. Pour the filling into the graham cracker crust and refrigerate until completely cool, about 2 hours.
• Make the meringue: Whisk the egg whites, sugar, cream of tartar and salt in a large heatproof bowl (or the bowl of a stand mixer) until combined. Set the bowl over a medium saucepan with 1 inch of simmering water (don't let the bottom of the bowl touch the water). Cook, whisking constantly, until the mixture is just hot to the touch and the sugar is completely dissolved, 3 to 4 minutes.
• Remove the bowl from the saucepan. Add the vanilla. Beat with a mixer on medium-high speed until stiff glossy peaks form, 4 to 5 minutes. Transfer the meringue to a pastry bag fitted with a 3/4-inch-wide tip. Pipe large marshmallow-size mounds on the surface of the pie, leaving a small border of the filling exposed. Pipe another layer of mounds on top in a slightly smaller circle, then pipe a third layer on top, using the rest of the meringue. Use a kitchen torch to toast the meringue (or toast under the broiler). Refrigerate the pie until cooled before slicing, at least 1 hour.

Steps:

• Make the crust: Pulse the flour, sugar and salt in a food processor. Add the shortening and pulse a few times until combined. Add the butter and pulse just until coarse crumbs form. Add the vinegar and 3 tablespoons ice water; pulse until the dough comes together but is slightly crumbly. Pinch the dough - if it's too crumbly, pulse in more ice water 1 teaspoon at a time. Turn out the dough onto a large sheet of plastic wrap. Wrap the dough, then flatten into a disk. Refrigerate until firm, at least 1 hour or overnight.
• On a lightly floured surface, roll out the dough into a 13-inch round. Ease into a 9-inch pie plate. Fold the overhanging dough under itself, then crimp the edges. Refrigerate the crust until firm, at least 1 hour.
• Preheat the oven to 375˚ F. Prick the bottom of the crust with a fork, line with parchment paper and fill with pie weights or dried beans. Place the crust on a rimmed baking sheet and bake until golden brown around the edges, about 15 minutes. Remove the parchment and weights and continue baking until the crust is a deep golden brown on the bottom, 20 to 30 more minutes. Remove from the oven and let cool while preparing the filling but leave the oven on.
• Make the filling: Whisk the egg yolks in a medium bowl until smooth; set aside. Whisk the sugar, cornstarch and salt in a medium saucepan to combine. Whisk in the water and lemon juice and turn the heat to medium. Bring to a gentle simmer and cook, whisking, until thickened, about 5 minutes. Slowly whisk about one-quarter of the sugar mixture into the egg yolks. Whisk in another one-quarter of the sugar mixture until smooth, then pour the mixture back into the saucepan. Continue cooking, whisking constantly to keep the egg yolks from scrambling, about 1 more minute. Stir in the butter and lemon zest until the butter melts; remove from the heat.
• Immediately make the meringue while the filling is still hot: Combine the egg whites and cream of tartar in a large bowl and beat with a mixer on medium-high speed until soft peaks form, 1 to 2 minutes. Very slowly beat in the sugar; continue beating until firm glossy peaks form, about 4 minutes more (do not overbeat). Give the lemon filling a quick stir, then pour into the crust. Immediately spread the meringue on top of the hot filling, spreading it all the way to the crust; use the back of a spoon to make swoops and peaks. Bake until the meringue is golden brown in spots, 5 to 7 minutes; do not overbake to avoid weeping.
• Remove the pie to a rack and let cool 1 hour, then refrigerate until completely cooled before slicing, about 4 hours.

Steps:

• In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites and cream of tartar on medium speed until foamy. Gradually add granulated sugar. Increase speed and whisk until meringue is glossy and forms stiff peaks. Whisk in vanilla until just combined.

Steps:

• With an electric mixer on medium speed, whisk egg whites and cream of tartar until foamy. Gradually add sugar. Increase speed and whisk until meringue is glossy and forms stiff peaks. Whisk in vanilla.
• Spoon meringue onto surface of the pie until it reaches the crust, then use an offset spatula to create a swirling pattern.
• If desired, use a kitchen torch to toast the meringue, moving flame back and forth until evenly browned. Or brown the meringue under the broiler, but keep an eye on it-a minute or two is all you need.